Carrot Coriander Soup

3 Tbsp (freshly) ground coriander
2 Tbsp olive oil*
1 large onion, chopped
6 cloves garlic, crushed*
2 Tbsp marjoram
3 large carrots, chopped
1 small sweet potato, chopped*
8 cups vegetable stock
1/2 cup chopped fresh cilantro
sea salt and cayenne pepper to taste*

Heat the oil in a large soup pot and add the coriander, toasting for a minute until lightly browned and fragrant. Add the onions and cook 5 minutes. Add the garlic and marjoram and cook a minute longer, then add the carrots and sweet potato. Saute for a minute then pour in the vegetable stock (I used 1 vegetable bouillon cube), bringing to a boil. Let simmer until the carrots and sweet potato are soft, about 20 minutes.

Add the chopped fresh cilantro, sea salt and optional cayenne pepper to taste, and puree until silky smooth, either by using a hand blender in the pot or transfering to a blender. Serve garnished with a sprig of cilantro. Serves 4.

KAPHAS reduce oil to 2 tsp, omit sweet potato and add another large carrot
PITTAS reduce garlic to 1 clove and omit cayenne
VATAS add 1 Tbsp fresh grated ginger